Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup caramel sauce
- ½ teaspoon butterscotch extract
- Optional: whipped cream and caramel for topping
Instructions
- Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter, press into a 9-inch springform pan, bake for 10 minutes, then let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Incorporate sour cream, vanilla extract, caramel sauce, and butterscotch extract until fully blended.
- Pour filling over cooled crust. Bake for 50-60 minutes until the center is almost set but slightly jiggly. Turn off oven, cool gradually inside, then refrigerate for at least 4 hours or overnight.
- Decorate with whipped cream and caramel drizzle. Optionally, add sea salt or edible gold dust for extra magic.
Notes
- Ensure cheesecake is cooled gradually to prevent cracks.
- Can be made a day in advance for enhanced flavor.
- Use gluten-free graham crackers if needed.
- For added sparkle, sprinkle with edible gold dust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 30g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg